We think you will love Chris' comforting Chicken Cacciatore! This Italian hunter's stew is a seasonal classic, and chicken can be substituted for lamb, rabbit, or another protein that suits your taste!
Makes: 4 servings
Ingredients:
2 tbsp canola oil
4 chicken quarters (legs or breasts, skin on or off) - you could also substitute with lamb, rabbit or eggplant!
750ml tomato sauce (large can)
750ml diced tomato (large can or 3 large fresh tomatoes, chopped)
1 large onion, diced
1 bulb or garlic (8 cloves), chopped
3 cups of any veggies (mushrooms, peppers, cauliflower, eggplant, etc.), chopped
1-2 cups chicken broth (water is okay too), add as necessary to submerge the chicken
Optional: 2 anchovies, chopped (adds flavour but won't make it taste “fishy”)
½ cup olives, pitted (we love Kalamata but black or green are also great! Gives richness and adds salt)
2 bay leaves
Your choice of herbs, like parsley, thyme, oregano, or basil
Parmesan cheese for garnish
Salt & pepper to taste (remember, anchovies, olives and cheese are all salty, so not too much!)
Instructions:
Season your chicken with salt and pepper and sautée in an oven safe pot, skin side down, with one tbsp of canola oil until skin side is golden brown. Set aside.
Sautée onions for five minutes with another tbsp of oil.
Add other veggies and garlic. Sautée for five more minutes.
Add chicken and all other ingredients.
Cover and bake at 300F for one and a half hours, or until the chicken is falling apart when you touch it with your fork.
Serve over rice, potato, polenta or on a crusty Italian roll. Finish with parmesan cheese.
If you want to share photos of your cooking or have any questions please feel free to get in touch with Marlee at mlacourciere@thenorthgrove.ca.
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